Mediterranean One-Pot Lemon-Dill Salmon & Zucchini with Cottage Cheese Drizzle
This Mediterranean-inspired one-pot dish is a vibrant, healthy meal that combines flaky salmon fillets, tender zucchini, and a refreshing cottage cheese drizzle infused with lemon and dill. The flavors are light, herbaceous, and creamy—perfect for a balanced weeknight dinner. With minimal cleanup and only one pan needed, this is both practical and elegant.
Time:
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: ~30 minutes
Servings: 2–3
Ingredients:
For the Salmon & Zucchini:
2 salmon fillets (about 5–6 oz each), skin on or off
2 small zucchini, sliced into half-moons
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
Salt and black pepper, to taste
Optional: 1/2 teaspoon chili flakes for heat
For the Cottage Cheese Drizzle:
1/2 cup cottage cheese
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 tablespoon fresh dill or parsley, chopped
Salt and pepper, to taste
Optional: splash of water to thin if needed
Instructions:
Prepare the cottage cheese drizzle:
In a small blender or bowl, combine cottage cheese, lemon juice, olive oil, garlic powder, fresh herbs, salt, and pepper.
Blend until smooth or whisk by hand for a chunkier texture. Add a splash of water to thin it if desired. Set aside.
Cook the salmon and zucchini:
Heat olive oil in a large nonstick or cast iron skillet over medium heat.
Add garlic and cook for 30 seconds until fragrant.
Place the salmon fillets in the pan, skin side down (if using skin-on), and season with salt, pepper, lemon zest, and dill.
Sear for 4–5 minutes, then flip gently and cook another 3–4 minutes, or until cooked through.
Remove salmon from the pan and set aside.
Sauté the zucchini:
In the same pan, add a touch more oil if needed.
Toss in zucchini and season with salt, pepper, and a pinch of chili flakes (if using).
Sauté for 4–5 minutes until tender but still bright and slightly crisp.
Squeeze lemon juice over zucchini and stir.
Assemble & serve:
Plate zucchini and top with salmon fillets.
Drizzle the cottage cheese sauce generously over the top.
Garnish with more fresh herbs and lemon wedges, if desired.
Tips:
Don’t overcook the salmon: Salmon continues to cook after being removed from the heat. Pull it off the pan when it’s just opaque in the center.
Pat salmon dry before searing: This helps achieve a better crust and prevents sticking.
Thin cottage cheese drizzle as needed: Add a splash of water or extra lemon juice if you want a more pourable sauce.
Use fresh dill if possible: It adds a brighter, cleaner flavor than dried.
Zucchini prep: Slice zucchini evenly for uniform cooking. You can also lightly salt and drain it beforehand to reduce excess moisture.
One-pan trick: Cook zucchini first if your salmon is particularly delicate, then set aside and use the same pan for salmon.
Variations:
Use other fish: Cod, trout, or halibut work well in place of salmon.
Add grains: Serve over cooked quinoa, couscous, or orzo for a heartier meal.
Swap the drizzle: Use a tzatziki sauce or tahini-lemon dressing instead of cottage cheese if desired.
Add more veggies: Toss in cherry tomatoes, red onions, or bell peppers with the zucchini for added color and nutrients.
Make it dairy-free: Use a dairy-free cottage cheese or substitute with mashed avocado and lemon for a creamy topping.
Q&A:
Q: Can I use frozen salmon for this recipe?
A: Yes, just make sure it’s fully thawed and patted dry before cooking to prevent excess moisture in the pan.
Q: What if I don’t like cottage cheese?
A: You can substitute Greek yogurt blended with lemon and dill, or try a tahini-based lemon sauce.
Q: How do I know when salmon is cooked through?
A: It should be opaque and flake easily with a fork. Internal temperature should reach 125–130°F (52–54°C) for medium.
Q: Can I meal prep this dish?
A: Definitely! Store the salmon and zucchini in one container and the drizzle separately. Reheat gently to maintain texture.
Nutrition Facts
(Per Serving – based on 2 salmon fillets and 2 small zucchinis, serves 2):
Calories: ~390
Protein: ~38g
Carbohydrates: ~6g
Fat: ~24g
Fiber: ~2g
Sugars: ~3g
Sodium: ~400mg
(Values will vary slightly based on cottage cheese brand and size of fish portions.)
Conclusion:
This Mediterranean One-Pot Lemon-Dill Salmon & Zucchini is a light, vibrant dish bursting with fresh flavor. The seared salmon pairs perfectly with tender zucchini, and the cool, tangy cottage cheese drizzle adds a refreshing protein boost. It’s quick enough for a weeknight dinner, elegant enough for guests, and packed with omega-3s and nutrients. A must-try for any healthy Mediterranean meal rotation!